Creole Shrimp with Red Beans and Rice

Ingredients

For the Beans & Rice

• 1 cup dried red beans (soaked overnight in water and drained)
• 1 Tbsp olive oil
• ½ lb andouille sausage (cut into ¼” rounds)
• ½ cup diced yellow onion
• ½ cup diced green bell pepper
• 1 celery stalk (cut into ¼” pieces)
• 2 cloves garlic, minced
• 1 Tbsp Creole Spice Blend
• 1 large bay leaf
• 2 cups chicken stock
• 1 cup water
• 1 Tbsp Worcestershire sauce
• Salt and pepper, to taste
• 3–4 cups cooked white rice (prepared per package instructions)

For the Creole Shrimp

• ½ lb 21/25 or 26/30 size shrimp, peeled and deveined
• 1 Tbsp Creole Spice Blend
• 2 Tbsp olive oil

Instructions

Build the Red Bean Base

1. Sauté Sausage & Trinity: Heat 1 Tbsp olive oil in a Dutch oven or heavy pot over medium heat. Add the andouille sausage and cook until browned (4–5 minutes). Add the onion, bell pepper, and celery (the "holy trinity") and cook until softened, about 5 minutes.
2. Bloom Spices: Stir in the garlic and 1 Tbsp Creole Spice Blend. Cook for 1 minute until fragrant.
3. Simmer Beans: Add the drained soaked red beans, bay leaf, chicken stock, water, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1 ½ hours, stirring occasionally, until the beans are completely tender.
4. Mash for Creaminess: Remove the bay leaf. Use the back of a wooden spoon to mash a portion of the beans against the side of the pot to create that signature rich, creamy gravy. Season with salt and pepper to taste.

Cook the Shrimp

1. Season: Toss the ½ lb shrimp with 1 Tbsp Creole Spice Blend until evenly coated.
2. Sear: Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until pink and opaque. Remove from heat immediately to avoid overcooking.

Assemble

1. Serve: Spoon a generous scoop of warm cooked white rice into shallow bowls. Ladle the creamy red beans and sausage around or over the rice, then arrange the Creole shrimp on top.

Notes

If you do not have time to use dried beans for this recipe, you can substitute 2 15 oz cans of cooked beans. Drain one can and keep one can undrained. The liquid from the undrained can provides the extra starch needed to mimic slow-simmered, creamy bean gravy without extra cooking time. Reduce the chicken stock to 3/4 cup and omit the water. Adjust the cooking to to 20-30 minute total.